| Record ID | marc_loc_2016/BooksAll.2016.part34.utf8:141076553:1571 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part34.utf8:141076553:1571?format=raw |
LEADER: 01571cam a22004454a 4500
001 2007031989
003 DLC
005 20090828084751.0
008 070802s2008 flua b 001 0 eng
010 $a 2007031989
015 $aGBA7A2086$2bnb
016 7 $a101313366$2DNLM
016 7 $a014469906$2Uk
020 $a9781420046632 (hardcover : alk. paper)
020 $a1420046632 (hardcover : alk. paper)
035 $a(OCoLC)ocn163589514
035 $a(OCoLC)163589514$z(OCoLC)144525220
040 $aDNLM/DLC$cDLC$dNLM$dBAKER$dBTCTA$dYDXCP$dUKM$dC#P$dDLC
042 $apcc
050 00 $aQP751$b.F647 2008
082 00 $a612/.01577$222
245 00 $aFood lipids :$bchemistry, nutrition, and biotechnology /$cedited by Casimir C. Akoh and David B. Min.
250 $a3rd ed.
260 $aBoca Raton :$bCRC Press/Taylor & Francis Group,$cc2008.
300 $axiii, 914 p. :$bill. ;$c27 cm.
440 0 $aFood science and technology
504 $aIncludes bibliographical references and index.
650 0 $aLipids.
650 0 $aLipids in human nutrition.
650 0 $aLipids$xBiotechnology.
650 0 $aLipids$xMetabolism.
650 12 $aLipids$xchemistry.
650 12 $aLipids$xphysiology.
650 22 $aBiotechnology$xmethods.
650 22 $aFood.
650 22 $aNutrition Physiology.
700 1 $aAkoh, Casimir C.,$d1955-
700 1 $aMin, David B.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip0724/2007031989.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0740/2007031989-d.html